The CFPL and the Academie MonS offer training modules in the United States which aim to allow French dairy farmers to discover the world of dairy production, cheese processing and cheese dairy in the United States. The first module will bring trainees to California, the cradle of the artisanal movement since the 1970s.
At the end of the training, you will be able to explain the operation of the artisanal dairy sector in the United States, to identify and describe typical cheeses of the United States, to use or to be inspired by American techniques to sell cheese. In addition trainees will learn suitable cheese vocabulary to assist with making sales.
Please note, the training is delivered in French language with learning cheese vocabulary in English.